Ingredients:

Puff Pastry:
3 sheets of puff pastry (approximately 750 g)
Icing sugar for dusting

Vanilla and Lemon Pastry Cream:
500 ml milk
1 vanilla pod
4 egg yolks
100 g sugar
40 g flour
Zest of 2 lemons
100 ml lemon juice
100 g butter

Icing:
200 g icing sugar
2-3 tablespoons lemon juice
50 g melted dark chocolate (for decoration)

Instructions:

Puff Pastry:
Preheat the oven to 200°C.
Lay the puff pastry sheets on a baking sheet lined with parchment paper.
Prick the pastry with a fork to prevent it from rising too much during baking.
Lightly dust with icing sugar to caramelize the pastry.
Cover the dough with another sheet of parchment paper and place another baking sheet on top to keep the dough flat.
Bake for 15-20 minutes, until the dough is golden brown and crispy.
Let cool completely.